Polenta Bites With Blue Cheese, Tomatoes and Pine Nuts |
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Prep Time: 180 Minutes Cook Time: 5 Minutes |
Ready In: 185 Minutes Servings: 12 |
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Little polenta Tarts are filled with tomatoes, pine nuts and blue cheese. Then popped into an oven until the cheese melts. Delicious, easy and impressive. Ingredients:
3 cups low-fat chicken broth |
1 cup yellow cornmeal |
1 cup grated parmesan cheese |
2 ounces soft blue cheese, cut into 24 cubes (such as saga blue) |
3 tablespoons thinly sliced green onions |
2 tablespoons pine nuts, toasted |
12 grape tomatoes, quartered lengthwise |
2 tablespoons thinly sliced fresh basil |
Directions:
1. Lightly butter 24 mini muffin cups.
2. Bring broth to boil in medium saucepan over medium high heat.
3. Reduce heat to medium; gradually whisk in cornmeal.
4. Cook until mixture is very thick, stirring constantly, about 2 minutes.
5. Remove from heat.
6. Stir in parmesan.
7. Season with salt.
8. Spoon 1 1/2 TBS hot polenta into each muffin cup.
9. Using back of spoon, pack polenta firmly into cups.
10. Using finger, make indentation in center of each polenta tart for filling.
11. Chill until cold and set, about 3 hours.
12. (Can be made 1 day ahead, cover and keep chilled.) Preheat oven to 350*F.
13. Line baking sheet with foil.
14. Using tip of knife, lift polenta tarts from pan.
15. Transfer tarts, indented side up, to prepared baking sheet.
16. Place 1 cube blue cheese in each indentation.
17. Sprinkle green onion and pine nuts over cheese.
18. Top each with 2 tomato quarters.
19. Bake until cheese is melted and polenta is warmed through, about 5 minutes.
20. Transfer tarts to platter; sprinkle with basil and serve.
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